Chipotle Chili With Caramelized Onions, Cheese And Sour Cream
From sharebear1 13 years agoIngredients
- 2 pounds ground beef shopping list
- 4-1/2 tablespoons chili powder shopping list
- 1 teaspoon ground chili ancho powder shopping list
- 2 tablespoons paprika shopping list
- 2 teaspoons ground cumin shopping list
- 1 teaspoon ground coriander shopping list
- 1 teaspoon white pepper shopping list
- 1 teaspoon Mexican oregano shopping list
- 5 cloves garlic, minced shopping list
- 1 large onion, diced shopping list
- 1/2 green bell pepper, diced shopping list
- 1/2 red bell pepper, diced shopping list
- 1 (48 ounce) bottle of low-sodium V-8 or vegetable juice shopping list
- 1 (15 ounce) can diced tomatoes shopping list
- 1 (15 ounce) can dark red kidney beans, drained and rinsed shopping list
- 2 (15 ounce) light red kidney beans, drained and rinsed shopping list
- 2 chipotle peppers minced in adobo sauce shopping list
- 1-1/2 teaspoon seasoned salt shopping list
- 1 teaspoon ground black pepper shopping list
- Optional toppings: shopping list
- 2 tablespoons butter shopping list
- 1/2 yellow onion sliced shopping list
- 1 cup fine shredded cheddar cheese shopping list
- sour cream shopping list
- saltine crackers shopping list
How to make it
- 1.Cook ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, add onion, bell peppers and garlic. Let cook for about 4-5 more minutes. Pour vegetable juice into pot and season with chili powder, paprika, mexican oregano, cumin, white pepper and coriander.
- 2.Stir in the diced tomatoes, kidney beans, chipotle peppers, seasoned salt, and pepper. Bring to a simmer, and cook on low for about 1 hour.
- 3.In small frying pan melt butter, add onion and cook until carmalized. Remove from heat and set aside. Pour bowls of chili and top each with carmalized onions, cheese and sour cream. Serve with saltine crackers.
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